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Apple Cranberry Pie Recipe

by Global Cookbook

Ingredients

1 x double batch flaky pie dough (see sidebar) 3 lb tart apples, such as Granny Smith, peeled, cored and cut into wedges 1 x (12-oz) bag fresh cranberries, rinsed, liquid removed and picked over 1 c. packed light brown sugar

2 Tbsp. flour 1/2 tsp grnd cinnamon 2 Tbsp. unsalted butter Lowfat milk and granulated sugar, for finishing Prepare and refrigerateflaky pie dough.

Directions

1. To prepare filling: Combine apple wedges and cranberries in large mixing bowl. In separate bowl, mix brown sugar, flour and cinnamon.
2. Toss with fruit in bowl.
3. For bottom crust: Lightly flour work surface and dough and roll dough to 12 inch disc. Fold dough in half and place in 9 inch Pyrex pie pan. Unfold dough and press firmly into pan. Trim away excess dough at edge of pan. Spread fruit mix proportionately in pie shell.
4. For top crust, lightly flour work surface and dough and roll dough to 12 inch disc. Place over filling and flute edges of dough. Cut vent holes in top of crust.
5. Bake on middle rack at 400 degrees about 40 min till crust is well-colored. Cold slightly. Serve hot or possibly at room temperature.

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